Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1887-04-08

raised nearly one hundred calves by
hand, and enjoy the satisfaction Of
having the most likely herd Of cattle in
this vicinity. have even had grade
Short-horn steers that would take
premiums. but for the fact that our fair
officers are too aristocratic to encourage
anything but thoroughbreds.
The serious trouble of getting tho
scours, SO frequent with calves, may
usually be avoided by the exercise OF
great care, to have everything done with
strict regularity in the way of time,
amount, temperature, degree of rich
ness in feeding.
The proceeds of my COWS have, by
accurate figures. been $55 each per year,
the most of this being from butter. I
cannot afford to let the calves rob the
churn, even if should have better
calves as the results. A calf should have
new, warm milk directly from tie RIO Cd
CT for at least ten days, then begin to
add little warm skim milk, increas-
ing this gradually for two or three
weeks longer, until skim milk alone is
given; then, when the calf is about two
months old, it can be taught to drink
cold milk, and from this to sour milk
and buttermilk, as it learns to eat grass,
hay, etc. We have calves now that
are very fond of buttermilk and will
refuse warm sweet milk. When milk
is plenty in these different forms we
feed it all winter up to the age of a
year, in connection with hay.
ENDOwMENTs OF ANIMALS.
Many of the performances of the
lower animals, if accomplished by men,
would be regarded as indications of the
possession of marvellous genius. In
the brutes they are regarded as the
outcome of mere instinct, by which is
meant an endowment acting bindly
and incapable either of philosophic
explanation or of modification. While
the fact seems to be that instincts, as
they exist, are the result of inherited
experiences accumulated through con-
siderable periods of time; that they
may be modified and are constantly
being modified by new experiences;
that they may be lost or replaced, and
much more that we have still to learn,
many of the instincts of animals are
SO far removed from any knowledge or
faculty we possess that they are at
present inexplicable.
But man must learn to say, II don't
know" about great many things still,
instead of assuming the validity of ex-
plantations which are not true solutions
ut all, but mere assumptions. And at
this point allow me to indicate danger
that should make us cautions and mod
est in attempting to explain the be-
havior Of animals. We infer from our
fellow-man's behavior similarity of mo-
tive and mental processes to our own I'M
der like circumstances. We find the more
experience we have, that we are often
at fault as to both. And when we are
more free from the thralldom of So
called systems and methods in education
we may learn that the activities of the
human mind cannot be reduced in all
persons to precisely the one plan, like
so much clockwork. This may mar
somewhat the completeness and beauty
of our philosophy of education, but it
may also in the end conduce to human
progress by providing the greater free
dom, and end in insuring an Individual
ity of character which seems to be now
rapidly disappearing.
Now, if individual men SO differ in
psychic behavior, how much more is it
likely that still greater differences
hold the lower animals! An objection
may be based, however, on this to the
whole study ofcomparative psychology,
but as VIC infer similarity of inner pro-
cesses, so are we justified in the same
as regards the lower animals, though
it must be conceded somewhat less so.
We must always be prepared to admit
that there may lie psychic paths I'M
known and possibly unknownable to us
in the realm Of their inner life. But if
we regard man as the outcome of de-
velopement through lower forms, ac-
cording to variation with natural select
ion-in word, if a man is the final
link in long chain binding the whole
animal creation together, we have the
greater reason for inferring that com
parative psychology and human psy-
chology have common roots.-Popaslaa
Science Monthly.
HOMINY COOKING
Hominy is one of the forms of cereal
very little known and consequently little
appreciated in most Northern house.
holds. "Big homiuy" and .s.l;ttle hon.
iny,," as they are called in the South. are
staple dishes there and generally take
the place of oatmeal, which is apt to
be too heating for the climate. The
former is called "samp" here. 1t must
be boiled for at least eight hours to BIZ
properly cooked, and may then be kept
on hand for two or three days aud
warmed over. made into croquettes OF
balls. or fried in cakes. The fine hon.
my takes two or three hours for proper
cooking. For children tits especially
good, and they soon learn to like it.
Whan cnld IL iSs nice c11t in sl;anc .nd